Vegan Brownie Bites

This is heavily adapted from vegan comfort food. I did not have flax meal, so I used apple sauce, I had a bag of cup 4 cup gluten free flour so I used that instead of four. They are most and yummy.

2/3 c apple sauce

1 c flour

1/3 c cocoa powder

1/4 tsp salt

1/2 c vegan butter, melted

2/4 c chocolate chips

3/4 c coconut palm or regular sugar

1/2 c walnuts

Preheat oven to 350. Prepare a 9 inch pan, mini muffin pan or brownie bite pan.

Mix all ingredients with a stand mixer until we’ll combine. Pour into prepared pan. Bake for 20 – 30 minutes until a toothpick comes out clean.

Let cool complete they remove from pan.

Bahn Xeo

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Plenty by Yotam Ottalenghi is my new fav cookbook!! For meatless Monday I made these amazing coconut milk pancakes packed with veg!!!

Ingredients:
Pancake:
1 1/3 c rice flour
1 egg
1 tsp ground turmeric
1 3/5 c light coconut milk
Sunflower oil for cooking

Combine all but the oil and set aside.

Sauce:
2 1/2 TBSP lime
1 1/2 TBSP toasted sesame oil
1 TBSP coconut palm or brown sugar
1 TBSP rice wine vinegar
1 TBSP sweet soy sauce
1 red chile, minced
2 tsp grated ginger
1 clove garlic, minced
1/2 tsp salt

Combine and set aside.

Filling:
1 large carrot, grated
1/2 daikon, grated
4 green onions, sliced thin
1 jalapeño, sliced thin
1 c snow peas, sliced thin
1 c cilantro, chopped
2/3 c Thai basil, sliced thin
1/4 c mint leaves, sliced thin
1 c mung bean sprout
1 c enoki mushrooms

Heat oil in a 10 inch skillet over medium low heat. Thin pancake mixture with 1/4 c water to thin, whisk. Pour 1/4 mixture into pan, swirl to coat pan. Cook for 3 – 4 minutes until golden brown, flip and cook for 3 /4 minutes until golden brown. Keep warm and repeat.

Place a pancake on a plate, pile with veg, drizzle with sauce and fold pancake over.

Serve with sauce on the side.

Serves 4.

Black Bean Brownies

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In a desperate attempt to get some protein in my skinny mini, I made these brownies. I have to admit the idea of putting black beans in brownies my stomach turn, but it turns our they are not head at all. Of course, I could not trick skinny mini, but the rest of us are enjoying them.

Ingredients:
1 can (15 oz)black beans, rinsed and drained
1/4 c semisweet chocolate chips
3 TBSP canola oil
3 eggs
3/4 c coconut palm sugar
1/2 c unsweetened cocoa
1 tsp vanilla
1/2 tsp baking powder
1/8 teaspoon salt
Topping:
1/4 c chocolate chips
1/4 c nuts

Preheat oven to 350 and spray a 8×8 pan.

Combine beans, chips and oil in food processor. Processes until smooth. Add remaining ingredients, process until smooth. Pour into pan, top with chips and nuts. Bake for 20 minutes.

Servings: 12

Cauliflower Pizza

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For meatless Monday this week, I whipped up this mock pizza. The recipe is adapted from Eating Well. Hubby was a little reluctant about it, but ended up loving it. It does taste like pizza but you will need a fork. If you have issues with gluten this is a great substitute for the real thing.

Ingredients:
1 medium head cauliflower, broken into small florets
1 TBSP olive oil, divided
1/4 tsp salt
3 Meyer lemons, peeled, seeded and segmented
6 oil-packed sun-dried tomatoes, drained and coarsely chopped
1/3 c green olives, sliced
1/3 c black olives, sliced
1 large egg, lightly beaten
1 c shredded mixed cheese
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.

Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 TBSP oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.

Toss together tomatoes, lemon segments and olives in a bowl.

Add egg, cheese, basil and oregano to the cooled cauliflower; stir to combine.

Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.

Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top.

Cut into wedges and serve.

Serves 4.

Skinny Chocolate Cake

Even when attempting to lose a few pounds, the thought of depriving myself of chocolate is unbearable. This cake is a guilt free delight! It’s gluten-free, fat-free and comes together in less than 10 minutes if you use a stand mixer. This is one I can actual make while the kids are awake! I adapted it from a David Lebovitz recipe.

Special Equipment:
9 inch spring-form pan

Ingredients:
1/2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 c egg whites – about 7

Preheat oven to 325.

This cake is baked in a water bath so you need a roasting pan or large deep oven proof skillet that your pan will fit in. Then you’ll need to wrap the bottom of a 9 inch spring-form pan tightly with aluminum foil, I use the extra wide roll for this purpose, if using regular width use two pieces, place one piece down then the other across it to make an “+”, place your pan in the middle and wrap tightly. You don’t want any seepage from the water-bath. Next, butter or spray the pan with Pam Flour Spray.

Sift together cocoa and sugar or toss in a food processor and run for 1 minute. You want to get all the lumps out and thoroughly combine.

In a stand mixer, beat the egg whites on low for 1 minute, then on high until stiff peaks form. You can use a whisk, but I am lazy.

Gently fold in 1/2 sugar/cocoa mixture into egg whites until well combined. Add rest and gently fold until combined.

Pour into prepared pan, place in roasting pan and add hot water 1/2 up the side of the pan.

Place in the oven and bake for 35 – 40 minutes until set.

Remove from oven and water bath, cool on the sink for 5 minutes. Remove foil, and gently loosen the spingform pan.

This cake is wonderful warm or at room temperature.

Serves 8
2 WW PointsPlus per serving